Cup Cake Red Velvet

In our family no one thinks it s christmas without this red velvet cake recipe.

Cup cake red velvet.

Red velvet cake is traditionally a red red brown crimson or scarlet colored chocolate layer cake layered with ermine icing. Look for a non alkalized one for this old fashioned recipe. However i am willing to try it again just to make sure it was not my own fault. Ok you guys have been asking for it for ages and here it is the perfect red velvet cupcake recipe.

These red velvet cupcakes are easy to whip up for your next get together. Common ingredients include buttermilk butter cocoa vinegar and flour. Beat in eggs one at a time. These red velvet cupcakes are easy to whip up for your next get together.

Top them off with a cream cheese frosting that s just as tasty as the red velvet cupcake itself. It is a light and fluffy cake. Beetroot or red food coloring may be used for the color. Heat oven to 180c 160c fan gas 4.

With its distinct look the popular red velvet cupcake is a top contender for favorite flavor. Line a cupcake tin with 12 cupcake cases and set aside. Traditional recipes do not use food coloring with the red color due to non dutched anthocyanin rich cocoa. Overall the cake was nothing special.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Red velvet is definitely one of our biggest sellers at. This red velvet cake was definitely not what i expected. Nowadays most cocoa powders are alkalized as in stripped of acid.

In a large bowl sift together the flour sugar baking soda salt and cocoa powder. Mix in sour cream milk food color and vanilla. Lightly oil and flour three 9 by 1 1 2 inch round cake pans. It s different than other red velvet cakes i ve tasted over the years since this one tastes only mildly chocolate and the icing is as light as snow.

I baked the first one for christmas in 1963 when i found the recipe in the newspaper and my mother kept the tradition going into the 80s. It could be that i have no experience with red velvet cake but with this recipe the cake was much to heavy. The icing was bland and honestly tasted like flour. Sieve the flour cocoa bicarb and a pinch of fine salt into a medium bowl and mix to combine.

Preheat the oven to 350 degrees f. I overfilled the cups and many rose too high although they made yummy muffin tops filling your cup half full makes a cake even with the paper edge.